Rye Doppelbock
The Lucky Monk

 

Poured into a goblet, the beer is a coppery brown with a thin off-white foam on top. Malty nose with caramel, brown sugar, spicy rye, faint maple. Tastes are sweet with brown sugar, caramel, toffee, spicy rye, grassy hop, slight maple, and cinnamony spice. Mouth-feel is creamy and smooth, while being lower on the carbonation. Overall, not a bad doppelbock. I was hoping for a more pronounced rye character.

Served in a chalice at the brewpub.

I love the mixed-race flow chart from Domino... Anyway, this stuff pours a clear topaz-amber topped by a half-finger of dusty cream foam. The nose comprises light maple syrup, very light rye bread, red apple skin, very mild barley, and a hint of cinnamon. The taste holds notes of mild rye spice, red apple, very light biscuit, and very light dried maple syrup. In short, it tastes like a lightly bready, even more lightly spicy red apple beer. Thankfully, the apple becomes less pronounced as time goes on, but it never really goes away entirely. The body is a light-leaning medium, with a very light moderate carbonation and a fluid feel. Overall, I can't say I'm the biggest fan of this d-bock. For one thing, the apple character is far too pronounced, and, regardless, the remaining doppelbock character is kinda minimal, rye or not. Still, it's not all bad, just not all that great.